Seattle daily post-intelligencer. [volume] (Seattle, W.T. [Wash.]) 1881-1888, 1887-07-31
FROZEN PupprNes.
{ Prepared expressly for the Courier
Journal by Mrs. Eliza r. Parker.

Prepared expressly for the Courier
Journal by Mrs. Eliza r. Parker.
ICED RICE PUDDING. Put one cup Of
rice on to boil in sufficient water to
cook; when done, cover with milk and
let simmer half an hour. Whip aquart
of cream TO stiff froth and set on ice.
Drain the rice and put in saucepan.
Beat the yolks of eight eggs with three
cups of sugar, pour int the boiling
rice, stir well; let cook hve minutes,
Take from the fire, flavor with vanilla
and pour in deep dish 10 cool. When
cold, pour in a freezer aud freeze.
When frozen, stir in the whspped cream
and let stand for two hours packed in
ice. Serve with slices Of orange sprin-
kled with sugar.
CREoLE PUDDING.-Packa two-quart
mold in salt and ice; remove the cover,
being careful not to drop salt into it,.
Line the mold with strawberry or rasp-
berry water ice, fill the center with
French bonnie mixture, press the lid
down tightly, cover with salt and ice,
and stand away to freeze. When firm,
turn the pudding out carefully in q
| large dish, surmount with whipped
cream favored and sweetened; cover
the top with candied fruit and crumbed
maearoni.
ICED PUpDISG.-Cut half a pound OF
stale cake into small pieces. Crumb q
/ quarter Of a pound OF macaroons and
/ sponge cake together. Put quart of
milk on 70 boil. Beat six eggs with a
quarter Of q pound OF pulverized sugar.
| stir int the milk, let thicken, take il
I from the fire, add half box of gela-
| tine soaked in cold water, strain and
/ set 10 cool. Cover the bottom OF a
mold with candied citron. then put IN
layer of thinly sliced stale cake, then
/ sprinkle with erumbed macaroons, then
/ the citron, and 50 on until the mold is
I full. Add vanilla to the custard; pour
into the mold and cover il tightly.
Pack in salt and ice, and freeze three
hours. Turn out and eat with berries
and sugar.
MoNTRosE PUDDISG.-Put one pint
/ Of rich cream on 10 boil. Beat the
Z yolks Of six eggs with cup OF granu-
lated sugar until veIy light; stir them
4 into the cream and cook until II thick
ems. Take from the fire, add pint Of
cream with a tablespoon of vanilla; LEI
stand until cool. and freeze. When
frozen. put in q mold. Make hole IN
the middle and Ill with strawberry Of
raspberry water ice; cover with som'
Of the pudding. Pack in ice and let i
stand two hours, Serve with whipped
cream, sweetened and favored.
ICED CocoAxUT PUDpIss. Crate on
tcocoanut. Shell and blanch pint o
almonds. Cut q pound of mixed can
died fruit in small pieces. Dissolve
pint Of sugar in boiling water. Bea
the yolks Of six eggs until very light
add them 10 the boiling syrup; sti
over the FIRE three minutes, take Of
and beat with a wire spoon until COO
Add the fruit, cocoanut, vanilla 10 ia
yor. a pint Of cream and small glas
Of sherry wine. Mix and pour into
freezer. After It Is frozen set in ice iiv
hours 70 harden.
leg CHOCOLATE PUppiSG.--Put tw
ounces Of chocolate in 4 saucepan an
stand it over the fire 70 melt stir unit
! smooth. Put pint Of Failk In sauce
/ pan TO boil, moisten half cup Of cor
, starch with little cold water and sd
| 4 il 20 the boiling milk; cook until thicl
: Beat the whites Of four eggs, add ha
, a cup Of sugar 20 the milk, then th
/ eggs. Take from the fire and fave
! with vanilla Mix in the chocolate an
! stir ali together Pour in the freeze
{ and freeze.
} PuppTxa GLACE.-Thicken one pm
: Of cream with two tahlesPoonfuls
r arrowroot. Bod three pints Of net
+ milk and pour in the pint OF cream
; [ Add four eggs and three cups Of sugal
| Flavor with vanilla, stir in half poun
{ each Of raisins. currants, cttron an
J fgs; freeze hard.
FErfT PrpptNe. Take one pint {
: cream. the yolRS Of four eggs; make
|, syrup 81 one pound 81 sugar and on
! pint IL water, put on the IRE, let bol
{ SIR in forty blAnchet almonds pound
! e,d fine, one pound Of chopped eftEol
: two ounces each Of raisins, currani
! and figs. one grated cOcoanut, on
: ounce each Of candicd orange an
, lemon peel and one glass Of brandy
freeze hard. pack IN Ice two hour
harden,
FEoEEN CUsrAKn PUnuiss.-A Make
r rich custarli, favor with vine aud Vi
: nifIa. pour in 3 freezer; when Ia
i frosen, add pounded almonds. chops
citroa ard brandy peaches. Make Z
freezer half full a custArd, then 8
With the fruit. fgeeSe hard. pack
: Ice for two hours. Serve IN giasse
with whipped cream, sweetened az
Favored
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